I made hummus recently and saved some chickpea cooking liquid (aka aquafaba) for some weird and fun vegan recipe experiments.

One thing I had always wanted to try was to make vegan mayonnaise. Regular non-vegan mayo, if you didn’t know, is normally made with eggs. The vegan version uses aquafaba, which has some similar proteiny properties that can allow you to create similar structures (in this case, an emulsion).

Mayonnaise is one of those things that is pretty great and tasty until you decide to make it for yourself, and then realize it’s kinda gross because of the ingredient list. As I was reading this recipe I knew I was going to have to brace myself before I got to the oil portion, but yeah - it’s mostly oil.

This was also a good excuse to use my immersion blender, which doesn’t get a whole lot of action unless I’m blending soups during winter.

The result was decent, although by itself I didn’t find the taste too great (maybe because I didn’t use apple cider vinegar).

I decided to whip it up with some canned salmon and green onions to top toasted ciabatta. Pretty good!

Unfortunately, I couldn’t really figure out a use for the rest of the mayo so I binned it. I think I prefer real eggy mayo, especially to dip fries in!